End Of Summer
September 19, 2012
It's nearing the end of summer and we'll soon be putting our summer vegetable garden to rest. However, it is California so we'll plant a few beds of winter veggies, but that won't be until next week. In the meantime, we are still doing big harvests everyday and putting away things in jars and in the freezer. Here's what we've been up to the last few weeks.
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| Last week we picked a Bucket O' Beans. |
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| Have you ever heard of a bean frencher? |
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| It's called a French Bean Slicer, I love mine! |
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| French Sliced Green Beans with Bacon. |
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| A few weeks ago we harvested our pears with a few apples too. |
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| I made Ginger Pear Chutney, oh my, it is so good. Best chutney ever. |
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| I love chutney in turkey patties. I mix in about 1/2 cup or more chutney with a pound of 99% lean ground turkey. Add 2 cups finely chopped vegetables (this time it was eggplant, bell pepper and summer squash, whatever I have on hand). The chutney and vegetables add flavor and make the very lean meat more moist. Form into patties and saute. They are great! |
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| Roasted Tomato Appetizer |
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| In ovenproof dish, lay down fresh herbs, I used whole stemmed leaves of basil and oregano. Cut tomatoes in half and place cut side down. Sliver a few cloves of garlic and push in between tomatoes. Add 1/4 to 1/2 good olive oil. Salt and pepper and add a few red pepper flakes. Bake in hot oven, 400 F. for 30 minutes or until nice and bubbly. Serve with crusty toasted bread and a big spoon to spoon up all the juices. It's a messy appetizer, but I've never known anyone to mind! |
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| Sometimes I'll make the roasted tomatoes just to use in another recipe, like this breakfast yesterday. |
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| I made croutons with two slices day old French bread, cut in cubes and pan toasted in 1 tablespoon olive oil. |
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| Top the croutons with several tomatoes, lots of the juice, some chopped chives and roasted pepper. |
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| Next came a poached egg. Very yum. We decided we could have this for dinner. |
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| This morning we picked our last big harvest of bell peppers. We'll keep the plants in for another few weeks to see if we can't get a few more to ripen. A few will be stuffed tonight for dinner and the rest will be roasted and frozen into little containers for use throughout the winter. |
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| One of my favorite cookies, recipe below. |
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| I'm having a lady's luncheon tomorrow and picked some roses today. |
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| I met some girls for coffee yesterday and looked what appeared on our lattes, so sweet. |
Slice and Bake Currant Cookies
(from the Sun-Maid box)
1 C softened butter
1 C powdered sugar
1/2 C sugar
1 egg
2 t. vanilla
2 1/4 C flour
1/2 t. baking soda
1 C currants
Combine butter, sugars, egg and vanilla and beat until light and fluffy. Combine flour and baking soda and stir into butter mixture, mix well. Stir in currants. Shape into 2 inch roll, cover and chill until firm. Slice into 1/4 inch slices, place on ungreased cookie sheets. Bake at 350 F. for 12 minutes. Cool on wire racks. Makes 4 dozen. I always double, the cookie dough rolls freeze well.
I now have 3 knits to share but need to get my photographer interested in taking pictures.
I just looked back at this post, it's a frenzy of information. Phew!
But look at this busy lady. Go now to this post, you won't believe all the canning she has done. Beautiful!
4 Comments
I love the bean frencher! Here's what I did with mine this summer!
ReplyDeletehttp://riversideknitting.blogspot.ca/2012/09/what-else-did-i-do-this-summer-part-1.html
I just love your garden-fresh recipes. Keep them coming please.
ReplyDeleteMy goodness! I always feel like cooking after I visit your blog! What a great inspiration you are! Love your harvest! It must feel so great to be able to grow an abundance of fruit and veggies! Good for you and your family!
ReplyDeleteYou have a wonderful bounty. How special to have those home grown goodies. We love green beans, especially with bacon.
ReplyDeleteYou make my day when you make a comment!